Sticky ribs with crunchy autumn coleslaw recipe
Turn a school night into a special occasion with succulent ribs and a colourful salad.
See method- Serves 4
- 30 mins to prepare and marinate, 30 mins to cook
- 641 calories / serving
Ingredients
- 700g (1 1/2lb) pork ribs
- 1 x 280g bottle sticky barbecue marinade
- 50g walnut pieces
- 125g (4oz) light mayonnaise
- 1 tbsp Dijon mustard
- ¼ Savoy cabbage, core removed and finely sliced
- 1 small red onion, finely sliced
- 1 carrot, cut into matchsticks
- ¼ celeriac, cut into matchsticks
- 1 Cox or Braeburn apple, cored and cut into matchsticks
- small bunch chives, finely chopped
- crusty bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 2365kJ 641.0kcal
- Fat
- 37g
- Saturates
- 9g
- Salt
- 2.4g
- Sugars
- 44g
of the Reference intake
Carbohydrate 46.3gProtein 31.0gFibre 3.7g
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- Arrange the ribs in a roasting tin in a single layer. Pour over the marinade and turn to coat completely. Set aside to marinate for at least 30 minutes (or chill overnight).
- Preheat the oven to gas 6, 200°C, fan 180°C. Roast the ribs for 25-30 minutes, until cooked through and sticky. Meanwhile, toast the walnut pieces in a small pan for 3-5 minutes, until golden.
- Combine the mayonnaise and mustard in a large bowl with a little seasoning. Add the cabbage, onion, carrot,celeriac, apple, walnuts and chives and toss until coated. Serve with the sticky ribs and some warm, crusty bread, if you like.
- See more Rib recipes
